Aunt Marie's Pork and Veal Pâté

André Baranowski

(Cretons de Tante Marie)

Cretons is similar to rillettes, the pate-like French mixture of pounded meat and seasoned fat, but has a crumbly texture. Michel Careau, of La Ferme Enchantee restaurant, gave us his aunt Marie's recipe.

Aunt Marie's Pork and Veal Pâté
Cretons is similar to rillettes, the pate-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Yield: makes About 3 Cups

Ingredients

  • 1 14 lb. pork shoulder or rump, cubed
  • 12 lb. veal shoulder, cubed
  • 1 small yellow onion, peeled and chopped
  • 12 lb. salt pork, finely chopped
  • 14 tsp. ground cloves
  • 14 tsp. ground cinnamon
  • Freshly ground black pepper

Instructions

  1. Use a sharp cleaver or large sharp knife to finely chop pork and veal to the texture of coarsely ground meat.
  2. Put chopped meat into a large pot, add onions and 1 12 cups water, and cook over medium heat until liquid has evaporated and meat begins to fry, about 30 minutes.
  3. Meanwhile, put salt pork into a small saucepan, and cook over medium heat, stirring occasionally, until fat is rendered and salt pork is golden, about 30 minutes.
  4. Add salt pork and rendered fat to meat mixture; then add cloves and cinnamon, and season to taste with pepper. Transfer to a crock with a cover, and set aside to let cool to room temperature. Cover, and refrigerate for at least 2 hours. Serve spread on toasted country bread, if you like.